2. Cream the shortening and sugar and then stir in the pumpkin and vanilla.
In a seperate bowl sift the flour, salt, baking soda, baking powder, and cinnamon; stir into the
creamed mixture.
Add the chips.
Drop a teaspoon at a time on pregreased cookie sheets.

3. Bake for 8 to 10 minutes in preheated oven.
Allow cookies to cool for 1-2 minutes before moving to cooling rack.